Location: Brukenthal Palace (inner courtyard)
Duration: 26.07 – 31.12.2019
Curators: Dr. Raluca Teodorescu, Dr. Dana Hrib, Dr. Raluca Frîncu
Photo by: Alexandru Olănescu
Graphic processing: Chris Balthes
During the 17th and 18th centuries, European society witnessed unprecedented changes in the ways of the food and of the dining habits. Out of all emerged a dramatic shift in culinary taste (determined by the exuberant creativity of French cooks) and a new dining protocol called service à la Française (table service in the French manner), rapidly adopted by the European courts.
In the early 17th c., some of the spices that were popular in medieval cookery disappeared while, by the midcentury, the taste for sweet and sour flavor faded away to be replaced with subtle new flavors based on combinations of herbs and savory ingredients. From England came important improvements in cooking facilities, as the use of the charcoal stewing stove that enabled temperature control in cooking.
For more details about the ingredients used, the way they were prepared and the baroque culinary trends, you can find from the panels displayed in the inner courtyard of the Brukenthal Palace, also illustrating 18th and 19th c. items in Treasury, Guilds and Glass collections of the Altemberger House Museum of History.
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